Chicken Eggplant Skillet
1 tbsp olive oil
2 cloves garlic, minced
2 Springer chicken breasts, cut into bite-size pieces
1/2 cup eggplant, sliced
1/4 cup onion, chopped
1/2 cup mushrooms, sliced
1/2 tsp salt
1/2 tsp pepper
1/2 red and/or yellow cherry tomatoes, halved
1 cup spinach
1/4 cup asparagus, 1 inch chopped
1/2 cup basil, snipped
In a pan over medium to high heat heat oil.
Then add garlic and chicken.
Cook chicken until the internal temperature is 165F.
On one side of the pan add the eggplants and let them cook on one side for about 3 minutes before adding the other vegetables.
Add onions, mushrooms, salt, pepper and mix together.
Turn eggplants over.
Once the vegetables have softened slightly add in the tomatoes and spinach.
Add basil and asparagus and mix well.
Cook for 3-5 minutes until tomatoes have softened.